Culinary--leaves best when picked during bloom; dry leaves; add
in most cooking, using sparingly when fresh and most pungent; used to aid
in digestion of fatty meats

Household--used for bees for honey; used as decoction for household
disinfectant; potpourris

Cosmetic--decoction used to stimulate circulation; used in baths
and facial steams; used as antiseptic in toothpastes and mouthwashes; infused
with rosemary as a hair rinse to deter dandruff

Medicinal--English Wild Thyme used primarily, infused as a tea
to aid digestion and for hangovers, tea sweetened with honey for coughs
and sore throats; may aid in resisting infection

Aromatherapy--infused oil used as a massage for headaches

Other interest: native to Eurasia; name from Greek thymon
for courage, refering to traditional use by Greeks and Romans; used by
Greeks in massage oil after baths and by Romans for vigor; tea used in
Scottish highlands for vigor; ancient Egyptians used it in embalming as
antiseptic as is currently used in embalming fluid; sprigs carried in Middle
Ages to ward off diseases and odors.

Other culture: cut back to new growth in spring, may need to
replace culinary plants when they become woody and less bushy in 3 years;
prune frequently to encourage new growth